Beer Can Chicken

Joan

TVWBB All-Star
WEBER
Thirteen years ago, we made Beer Can Chicken, but a Steven Raichlen recipe and it was very good. I think it is time to try Jamie's version.

Beer Can Chicken

Rub:
1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper

1 whole chicken, 4 to 5 lbs.
2 tsp. vegetable oil

1 can (16 oz.) beer (tall boy)

Rub: In a small bowl combine the rub ingredients.
1. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
2. Open the beer can and pour (or drink) off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170F in the breast and 180F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Remove from grill and let rest for about 10 minutes before lifting it from the can. Discard the beer. Makes 4 to 6 servings

Source: Weber's Big Book of Grilling - Jamie Purviance - 2001
 

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